Barbecue smoked ribeye: On 4 kg ribeye roast apply the...

Barbecue smoked ribeye:

On 4 kg ribeye roast apply the following:
3 tablespoons chopped thyme.
3 tablespoons chopped rosemary.
3 tablespoons chopped parsley
3 tablespoons chopped oregano.
3 tablespoons chopped sage.
1 dozen cloves pressed garlic.
¼ olive oil.

In a pan barbecue on the charcoal webber with wet wood chips.

Cook until 55 c.


Jus:

Simmer:
Two cups water.
1 stick celery.
1 carrot.
1 onion.

Then add the following
2 cups beef stock.
Rendered beef fat.
Soy to taste.
Worcester to taste.

Traditional recipe.

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